Ingredients with Measurements:
- 10 dried red chili peppers
- 2 tbsp shrimp paste
- 1 tbsp chopped garlic
- 1 tbsp chopped shallots
- 2 tbsp palm sugar
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1/4 cup vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Roast the dried red chili peppers in a dry pan over medium heat until fragrant and slightly charred. Remove from heat and let cool.
2. In a mortar and pestle or food processor, grind the roasted chili peppers until they are finely chopped.
3. Add the shrimp paste, garlic, and shallots to the mortar or food processor and continue to grind until everything is well combined and forms a paste.
4. In a separate pan, heat the vegetable oil over medium heat. Add the chili paste and stir constantly for 2-3 minutes until it becomes fragrant.
5. Add the palm sugar, tamarind paste, and fish sauce to the pan and stir until everything is well combined.
6. Reduce the heat to low and let the sauce simmer for 5-10 minutes until it thickens slightly.
7. Remove from heat and let cool before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 120
Fat: 9g
Carbohydrates: 8g
Protein: 2g
Sodium: 810mg
Substitutions for ingredients:
- Dried red chili peppers can be substituted with fresh red chili peppers.
- Shrimp paste can be substituted with anchovy paste or fish sauce.
- Palm sugar can be substituted with brown sugar or honey.
- Tamarind paste can be substituted with lime juice or vinegar.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add chopped peanuts or sesame seeds for extra texture.
- Add chopped cilantro or Thai basil for extra flavor.
- Use different types of chili peppers for different levels of spiciness.
Tips and tricks:
- Be careful when roasting the chili peppers as they can burn easily.
- Use a non-stick pan to prevent the chili paste from sticking.
- Adjust the amount of palm sugar and fish sauce to taste.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the sauce in a pan over low heat until warmed through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin.
Garnishes:
Garnish with chopped cilantro or Thai basil.
Pairings:
Nam Phrik Phao is traditionally served with steamed vegetables, grilled meats, or rice.
Suggested side dishes:
Serve with steamed broccoli, green beans, or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too salty, add a little bit of sugar to balance it out.
Food safety advice:
Make sure to cook the sauce thoroughly to prevent any foodborne illnesses.
Food history:
Nam Phrik Phao is a traditional Thai chili sauce that is commonly used in Thai cuisine.
Flavor profiles:
Nam Phrik Phao is spicy, sweet, and savory.
Serving suggestions:
Serve the sauce as a condiment or dipping sauce.
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Region: Thai